Fry cut

The Black Pomfret (Parastromateus niger) is one of the important commercial fish in both domestic and international market. The fleshy fish is known as butter fish and is good for the preparation of tasty dishes in every cuisine. It is known as Karappu vavval in Tamil and Chandratya in Kannada. Pomfret is fished extensively in the Arabian Sea from September to January and the season is at its height from October to the end of the year.

HEALTH BENEFITS

Pomfret is very low in calories and fat. It is high in good quality protein. It is very good for people suffering from cardiovascular diseases. It can also be consumed by hypertensive patients. It contains high amount of omega 3 fatty acids which reduces the risks of cardiovascular problem development. It supplies DHA which an important component for brain development.

NUTRACEUTICALS PRESENT

Black pomfret provides calcium, vitamins A and D, and B ¬vitamins, including Vitamin B12, vital for the nervous system. It also offers iodine, critical for the thyroid gland. A useful brain food, the pomfret is good for eyesight and healthy hair and skin.

CULINARY METHOD

Pomfret fish curry, Steamed pomfret with Thai sauce and Grilled Pomfret are the few popular dishes. Cooking low fat techniques like grilling, steaming and baking are better as compared to frying. It is a fleshy fish with central bone and the bone of this fish very soft.